Save to Pinterest The first time I made this pasta bowl, it was one of those Tuesdays where everything in the fridge seemed random and unrelated. I had half a cucumber, some aging tomatoes, and chicken that needed using, so I threw them all together with whatever herbs I could find. When my roommate walked in and immediately asked for the recipe, I realized this happy accident was actually something special. Now its the dish I make when I want something that feels like summer but eats like a real meal.
Last summer I served this at a patio dinner and watched my friend who claims to hate olives pick every single Kalamata out of the bowl. Later she admitted she only dislikes them when theyre rubbery and sad, but these salty ones had won her over completely. Thats the thing about this dish, each ingredient shines but they also make each other better.
Ingredients
- 2 boneless skinless chicken breasts: Pound them slightly to even thickness so they cook at the same speed
- 2 tbsp olive oil: This helps the lemon and garlic penetrate the meat
- 1 lemon zested and juiced: Both the bright zest and tart juice are essential for that signature Greek flavor
- 2 garlic cloves minced: Fresh garlic matters here, dont be tempted to use the jarred stuff
- 1 tsp dried oregano: Rub it between your fingers before adding to wake up the oils
- 1/2 tsp salt and 1/4 tsp black pepper: Keep these handy for the marinade and final seasoning
- 300 g short pasta: Penne, fusilli, or rotini work best because they catch all the little bits of feta and vegetables
- 1 cup cherry tomatoes halved: The smaller ones are sweeter and hold their shape better
- 1 cup cucumber diced: English or Persian cucumbers are ideal because they have fewer seeds and thinner skin
- 1/2 cup Kalamata olives pitted and sliced: These bring that essential briny punch that makes the dish taste authentically Greek
- 1/2 small red onion thinly sliced: Soak the slices in cold water for 10 minutes if raw onion is too intense for you
- 100 g feta cheese crumbled: Room temperature feta mixes more easily and tastes creamier
- 2 tbsp fresh parsley chopped: Add this at the very end to preserve its bright green color and fresh flavor
- 2 tbsp extra virgin olive oil: Use the good stuff here since its not being heated
- 1 tbsp red wine vinegar: This adds just enough acid to balance the rich feta and olives
- 1 tsp Dijon mustard: This is the secret that makes the dressing cling to every single piece of pasta
- 1/2 tsp dried oregano: One more hit of oregano ties the dressing back to the chicken marinade
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a shallow dish. Add chicken and turn to coat, then let it sit for at least 15 minutes while you prep everything else.
- Get your pasta going:
- Cook pasta in salted water until just shy of al dente, then drain and rinse under cold water. This stops the cooking and washes away starch so the pasta doesnt turn into a gummy lump.
- Cook the chicken:
- Heat a grill pan or skillet over medium heat. Shake excess marinade off the chicken and cook for about 6 minutes per side until golden and cooked through. Let it rest for 5 minutes before slicing.
- Build the base:
- In your largest bowl, combine the cooled pasta, cherry tomatoes, cucumber, olives, and red onion. Toss gently so everything gets acquainted.
- Make the dressing:
- Whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, and a pinch of salt and pepper until it looks silky and slightly thickened.
- Bring it together:
- Pour the dressing over the pasta mixture and toss to coat. Top with sliced chicken, crumbled feta, and fresh parsley. Give it one final gentle toss or serve the chicken arranged on top.
Save to Pinterest My sister-in-law requested this for her birthday dinner instead of a cake, which says everything about how satisfying it is. She said it reminds her of the trip we took to Santorini, but honestly it might just be that good.
Make It Your Own
Swap grilled shrimp or even chickpeas for the chicken if you want to keep it vegetarian. Sometimes I add baby spinach or arugula for extra greens and a peppery bite. Whole grain pasta works beautifully here and adds a nutty flavor that plays really well with the feta.
Serving Suggestions
This dish wants a crisp white wine, something like Sauvignon Blanc or a dry Greek white like Assyrtiko. Serve it with extra lemon wedges on the table so everyone can adjust the acidity to their taste.
Storage Tips
The pasta will absorb the dressing as it sits, so keep a little extra vinaigrette separate if youre planning to eat this over multiple days. The feta will firm up in the fridge but softens quickly at room temperature. This keeps for about 3 days and is actually excellent for lunch straight from the container.
- Store the chicken separately if possible and reheat gently so it doesnt dry out
- Bring the bowl to room temperature for 20 minutes before serving, the flavors really wake up
- If the pasta seems dry, a splash of olive oil or lemon juice brings it right back to life
Save to Pinterest Hope this brings a little bit of Greek summer to your table, whatever the season.
Recipe Questions & Answers
- → Can I prepare this ahead of time?
Yes, this dish works wonderfully for meal prep. Cook and store the components separately, then assemble just before serving to keep the pasta fresh. The dressing can be made up to 3 days in advance.
- → What pasta works best for this dish?
Short pasta shapes like penne, fusilli, or rotini work best as they catch and hold the dressing well. You can also use whole grain or gluten-free alternatives depending on your dietary preferences.
- → How do I prevent the pasta from getting soggy?
Rinse the cooked pasta with cold water to stop the cooking process and remove excess starch. This also helps the pasta maintain its texture when tossed with the dressing.
- → Can I substitute the chicken with other proteins?
Absolutely. Grilled shrimp is an excellent seafood alternative, or try grilled salmon, chickpeas, or white beans for vegetarian options. Adjust cooking times accordingly.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Greek white wine complements the fresh Mediterranean flavors beautifully. The acidity balances the richness of the feta and olive oil.
- → How can I add more greens to this meal?
Toss in baby spinach, arugula, or mixed greens either before serving or layer them at the bottom of the bowl. The warm pasta will slightly wilt tender greens while keeping them fresh.